If you’re in search of a vibrant and nutritious dish, look no further than this Vegan Moroccan Couscous Bowl. Bursting with spices, fresh vegetables, and a hint of sweetness, it’s the perfect plant-based meal to satisfy your cravings. This vegan recipe is not only easy to prepare but also incredibly satisfying, making it a fantastic option for weeknight dinners or meal prep for the week ahead.
Imagine a bowl filled with fluffy couscous, roasted vegetables, and a delightful mix of spices that transport your taste buds straight to Morocco. This Vegan Moroccan Couscous Bowl is both colorful and delicious, proving that healthy eating can also be an exciting culinary adventure.
Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe will impress you and your guests alike. The combination of textures and flavors creates a dish that feels both hearty and refreshing.
A Delicious Plant-Based Meal
This Vegan Moroccan Couscous Bowl features light and nutty couscous complemented by roasted vegetables, fresh herbs, and a blend of warm spices. It’s a fulfilling dish that satisfies not just your hunger, but also your palate with its rich flavors.
The taste is a beautiful balance of savory and sweet, with caramelized veggies mingling with the fragrant spices, creating a delightful experience in every bite.
Ingredients
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 medium carrot, sliced
- 1 cup cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: In a large bowl, toss the zucchini, red bell pepper, carrot, and cherry tomatoes with olive oil, cumin, coriander, cinnamon, salt, and pepper until well coated.
- Roast the Vegetables: Spread the seasoned vegetables on a baking sheet and roast in the oven for about 20-25 minutes, or until they are tender and slightly caramelized.
- Cook the Couscous: While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
- Combine Ingredients: In a large bowl, combine the cooked couscous, roasted vegetables, and chickpeas. Stir gently to mix everything together.
- Serve: Divide the couscous bowl into serving dishes, garnish with fresh cilantro or parsley, and serve with lemon wedges on the side for a refreshing squeeze.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 320kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 48g